The sort of person who orders extra mushroom on your pizza? Well then, this fast mince ragu is made for you. It's the spaghetti sauce you love, just with the added earthy elegance of dried porcini and fresh 'shrooms. The beef is really just playing a supporting role here – because this pasta is made for the out and proud fungi fans among us.
Peel and thinly slice eschalot. Slice mushrooms. Pick rosemary leaves from their stems and roughly chop. Heat a saucepan over medium heat, add ½ the oil, eschalot, mushroom, rosemary and a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until vegetables have softened. While vegetables are cooking, continue with step 2.
Soak porcini mushrooms in 250ml (1 cup) boiling water.
Add mince and a sprinkle of salt to saucepan and cook, breaking up mince with wooden spoon, for 5–6 minutes or until caramelised. Add tomato paste and cook for 30 seconds or until fragrant.
Carefully remove porcini mushroom from water with tongs, reserving the porcini water, and roughly chop. Add porcini mushrooms, porcini water, tomatoes and a good pinch of pepper to mince and bring to a simmer. Cook for 10–12 minutes or until sauce is slightly reduced. While the sauce is cooking, continue with step 5.
Cook pasta in salted, boiling water for 9 minutes. Drain.
Place red wine vinegar, remaining oil, salt and pepper and salad leaves in a large bowl and toss to combine. Add pasta, most of the parmesan and a sprinkle of salt and pepper to sauce and toss to coat. Divide pasta between bowls and top with remaining parmesan.